Summary

Ingredients

• 1 kg potato (s), waxy, in small pieces
• 250 g spinach leaves, fresh, washed and sorted
• 1 dash oil
• 1 onion (s), chopped
• 1 clove (s) garlic, chopped
• 1 chilli pepper (s), chopped
• 1 piece (s) ginger root, the size a thumb, chopped
• 2 teaspoon garam masala
• 3 teaspoons turmeric
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ allspice
• 2 tablespoon sugar, brown
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 100 g almond sticks or flakes, toasted

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Instructions

1. Sweat the onion, garlic and chilli in a pan in a little oil. Put the potato cubes in the pan and fry them briefly, then add some boiling water and cook the potatoes in a closed pan over low heat.
2. Just before the potatoes are done, stir in the spices and sprinkle in the spinach. Put the lid on the pan again until the spinach collapses. Then add the almonds and stir everything together. Possibly add seasoning.
3. It goes well with fish, fried or cooked in the oven, or warm pita bread and a dip made from yogurt, lemon juice and chopped mint.
4. This side dish offers a pleasant balance between sharpness and sweetness, and the almonds form a wonderfully crunchy component. If you use already cleaned spinach, the vegetables are prepared in no time.